Get the water on the boil in a medium saucepan. Quarter the onions and add to the water. Whilst they boil for 3-4 mins, cut your courgettes into thirds or quarters. You want to leave the courgettes in large chunks so they don’t overcook too easily. Now, add them to the water as well. Keep the onions and courgettes gently boiling for about 10-12 minutes. Make sure the courgettes remain a vibrant green – if the colour starts to dull they’re overcooking!
Then, take the pan off the heat. Use your chef-y intuition to judge whether or not there is too much water remaining – if so pour a little of it off. Add the olive oil and a good pinch of salt and pepper then, using a hand-held blender, wizz the whole thing into a silky green concotion. Taste and adjust the seasoning accordingly. #
Having it as a soup?
Sprinkle over some freshly chopped basil, add a dollop of creme fraiche and serve with crusty sourdough bread.
Having it as a pasta sauce?
Cook your pasta, drain it, return it to its pan over a very low heat. Spoon in the courgette ‘cream’ and mix till all the pasta is coated. Serve with grated parmesan or toasted flaked almonds and shards of crispy bacon.